Bundt Pan Instructions

Bundt cake pans have a nonstick interior but without greasing and flouring, a cake might still stick.

A Bundt pan is the trademarked name from Nordicware for a fluted tube pan used as a mold for dense, heavy cakes. These iconic cakes require special preparation of the pan before baking to prevent the cake from sticking to the pan. Name brand Bundt cake pans have a nonstick coating on the inside, but even with this, oiling and dusting the pan with flour is necessary for the cake to release from the pan perfectly.

Things You'll Need

• Vegetable shortening (such as Crisco)
• Paper towels
• Flour
• Prepared cake batter
• Spatula
• Oven mitts
• Cooling rack

Instructions

1. Preheat your oven to the temperature specified in the recipe. Decrease the oven temperature by 25 degrees Fahrenheit if your Bundt pan has a dark finish.

2. Apply a thin layer of oil to the inside of the pan with a paper towel covered with vegetable shortening. Do not use cooking spray, especially those containing lecithin.

3. Sprinkle flour on the interior of the greased cake pan to cover all of the inside of the pan.

4. Shake out any excess flour from the pan.

5. Place the greased and floured Bundt pan on a flat surface and slowly fill it with prepared cake batter until the pan is three-quarters full.

6. Smooth the top of the cake batter with a spatula. Push some of the batter to the sides of the pan to help the cake rise in the oven.

7. Bake the Bundt cake as directed by your recipe.

8. Remove the pan from the oven with oven mitts. Cool the cake in the pan for 10 minutes.

9. Turn the Bundt pan upside down over a cooling rack to remove the cake. Allow it to cool completely on the cooling rack before covering with frosting.

References

• Nordicware: Bake a Perfect Bundt Cake

Resources

• All Recipes: Cake Pan Size Conversions
• All Recipes: Bundt Cake Recipes